Serves
4

Cooking

15min
By
6
Average: 2.9 (5 votes)
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Ingredients

2 x 400g cans chickpeas, drained, rinsed
425g can tuna in olive oil, drained, flaked (see tip)
1 large white onion, finely chopped
½ cup finely chopped coriander, plus extra coriander leaves, to serve
¼ cup (60ml) olive oil
2 tablespoons white vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Combine all ingredients in a large serving bowl. Season to taste and toss gently until combined. Serve topped with extra coriander leaves.